Lavender Shortbread

The addition of lavender to traditional shortbread dough elevates this lavender shortbread and makes it ready for a special occasion– tea time, wedding showers, baby showers, and Mother’s Day come to mind.

We recently returned from a visit to Bermuda where in the hotel tea is served every afternoon with sweet treats along side. This lavender shortbread would fit perfectly on the hotel menu for tea time. With the inclusion of lavender, the ordinary shortbread becomes something special and worthy of savoring while sitting down to enjoy a cup of tea.

I have not baked with lavender before and was happy to learn that it grows well in Colorado. I hope to plant it at my house too. Only some varieties of lavender are for culinary purposes so be sure to check which type you have locally.

This recipe for lavender shortbread is originally found on the Food Network’s site. There are only a few ingredients and the shortbread was easy to make. I plan to experiment with other flavors of shortbread—citrus, rosemary, and brown sugar were three other recipes highlighted on the Food Network site. Let me know if you have baked with lavender and what you make, I’d love more ideas!

Lavender Shortbread

The addition of lavender to traditional shortbread dough elevates this treat and makes it ready for a special occasion-- tea time, wedding showers, baby showers, and Mother's Day come to mind.

Ingredients

8 TB butter

1/4 cup sugar plus 2 TB

1 c flour

1/4 c cornstarch

1/4 tsp salt

2 TB lavender

Instructions

Beat the butter until fluffy then add the sugar slowly until well mixed.

Separately combine the other dry ingredients.

Turn the mixer to low and add the dry ingredients until just incorporated. Push the dough with your fingers right into the parchment lined 8 x 8 pan.

Refrigerate for 30 minutes before poking the dough all over with a fork.

Sprinkle 1 tablespoon of sugar on the shortbread then bake at 350 degrees F for 30 minutes.

Add the last tablespoon of sugar to the top just as you take the shortbread from the oven. Let cool for 5 minutes before slicing into squares. Allow the shortbread to continue to cool completely in the pan.

Reader Interactions

Comments

When I planted my lavender Holly I didn’t do any research as to whether I could use it for culinary purposes. I just liked the way it looked and the fact that it can survive quite well without a lot of water!

I made lavender shortbread a couple of summers ago and did rosemary at the same time. I think the rosemary was most surprising so you must try it; for both it’s just a question of being light handed. Yours looks absolutely lovely!

Here is a website I found that taught me more about different types of lavender. I’ll see what varieties I find to plant at home. Looks like some are better than others for culinary purposes. Looking forward to trying more recipes with this unique flavor.

Looks like I lucked out with English lavender. I’ve seen the French and don’t love the way the flowers look so avoided it for those reasons. Maybe part luck…I had bought culinary lavender before planting any and it did ‘look’ right! Now I better remember to harvest the last of it huh?